Bulgur Bell Pepper Salad with Coriander Honey Carrots

A simple and delicious bulgur salad, adapted from Eat Smarter, with coriander honey carrots giving it a hint of well-balanced earthy pungency and lingering sweetness.

250 ml Fresh tomato juice

100 g Wholegrain bulgur

400 g Carrots

1 tsp Coriander seeds

3 tbsp Olive oil

Salt and pepper to taste

1 tbsp Honey

1 Yellow bell pepper

1 handful Chives, cut into rings

1 tbsp Olive herb needles, optional

1 clove Garlic, finely minced

Fresh coriander leaves, chopped

1 tsp Lime juice

Bring tomato juice in a pot to a boil. Turn the heat off. Pour bulgur into the tomato juice. Cover and set aside until most of the liquid has been absorbed, about 30 minutes.

Meanwhile rinse, peel and cut the carrots horizontally into 4 sticks. Crush the coriander seeds in a a mortar and pestle.

Heat one tablespoon of olive oil in a skillet over medium heat. Add in carrot sticks and cook briefly. Add in crushed coriander seeds, salt and pepper. Pour in 4-5 tablespoons of water and cook, covered, for 5 minutes over medium heat. Add in honey and bring the mixture to a boil. Remove and set aside to cool.

Peel, core, seed and finely dice the yellow bell pepper. Place them in a salad bowl together with chopped chives, olive herb needles if used, minced garlic, coriander leaves, lime juice, bulgur and the rest of olive oil. Season with salt and pepper. Toss everything together. Serve the bulgur salad with coriander carrot sticks.